First of all, boil the potatoes, cutting them into small pieces. Cook in salted water. Then drain all the liquid and mash the potatoes to make a puree. By the way, all the secrets of delicious mashed potatoes We have already looked at it in Just a reminder - not all the options there are meatless.
Finely chop the onion and saute it in vegetable oil. Then put it in mashed potatoes. There should not be too little oil so that the filling does not turn out dry.
We wash the wild garlic leaves and dill sprigs under running water and chop them quite finely. Place in potato mixture.
All that remains is to season the lavash filling with salt and pepper. If you wish, you can add other spices to taste. Thoroughly mix the mashed potatoes with the remaining ingredients.
Thin Armenian lavash For convenience, cut into 2 equal parts. We cover each of them with potato filling, as in the photo.
Carefully roll it up to form a tight roll. Wrap with cling film. Then we put it in the refrigerator to soak for half an hour.
This is what is recommended, but sometimes I cut the pita bread roll with potatoes and herbs almost immediately after cooking. He's very good too. 
We take it out of the refrigerator and cut our appetizer into portions.
This recipe for a lean lavash roll is very successful and, in my opinion, relevant, especially when there is a need for lean nutrition.
The appetizer was not dry, very filling, tasty and inexpensive. What else does a resourceful housewife need? You can also add to the filling fried mushrooms, corn, peas, green beans or broccoli.
I don't keep fasts. But this wonderful roll is the most lenten there is. And it can be enjoyed by those who still observe fasts. Although, you can enjoy it at any other time and with everything. This is exactly what we do.
First I knead the dough. The dough is universal. I use it for savory pies, rolls and pizza. The filling can be very varied. The other day I baked similar rolls with cabbage and pears. This time I ordered a mushroom roll. And I decided to take pictures.
For the test:
Flour, approximately 500 g;
300 ml warm water;
50 ml sunflower oil;
1 teaspoon dry yeast;
1 tablespoon sugar;
0.5 teaspoon salt
I mix some of the flour with salt, sugar and yeast. Yeast, by the way, I take “pakmaya”, made in Turkey. They are very active and fast-acting
Mix everything, add oil
And warm, 40 degrees C water
Gradually adding flour, kneading soft dough. I cover it with a napkin and leave it in a warm place to rise.
It's time to take care of the filling:
500 g mushrooms;
1 onion;
1 carrot;
black pepper;
frying oil
Any mushroom is suitable, edible, of course. My mushroom catch is 500 g of mushrooms from the supermarket. Yes, yes, I know that white ones are better, or honey mushrooms, or... It’s not the season, we’ll eat champignons. Once upon a time in childhood we collected them in my grandmother’s garden under the cherry tree. And the following question tormented me: if boletuses grow under aspen trees, boletuses grow under birch trees, then why do champignons grow under cherries? Now I know that champignons can be picked not only under cherry trees, but also on store shelves.
Well, here I am, washing the vegetables, peeling them, cutting them.
And I fry it all in sunflower oil. I prefer unrefined. I fry it in the following order: first I simmer the carrots in oil, then add the mushrooms. I add the onions to the pan last, when the mushrooms are almost ready. Salt and pepper
Ready-made vegetables should be chopped a little, for example, using a blender or meat grinder
After 30-40 minutes, when the dough has risen, I divide it in half - I will have 2 rolls
I roll out the dough into a small layer and, to decorate it a little, I sprinkle it with flax seeds (you can use sesame or poppy seeds, or nothing), I pass over it with a rolling pin to press it into the dough
After which I turn the layer over and roll it out to a thickness of no more than 0.5 cm. I spread half the filling
And I roll it up
I will do the same with the second piece of dough. Place the rolls on a lined baking sheet parchment paper and oiled. Cover with a napkin and leave for another 20 minutes to proof.
I bake for 25-30 minutes at a temperature of 210-220 C. By the time the rolls are sufficiently browned, I cook sugar syrup and a damp towel. To obtain syrup, I stir a couple of tablespoons of sugar in a very small amount of hot water.
I take the rolls out of the oven, immediately remove them from the baking sheet onto a damp towel and grease them with hot syrup - they shine amazingly!
I have a hard time stopping people who want to eat everything right away. I tell them to let them cool a little. Without much success, however - after 10 minutes I see the following picture:
Oh, these lovers of goodies!
Warmth and comfort to your home!
Do you want to bake something tasty and appetizing, at the same time lean and dietary? I suggest making a soft but crispy lean apple-plum roll. Step-by-step recipe with photos. Video recipe.
If you like baking with apples and plums, I offer a simple recipe for lean apple and plum roll. Despite the fact that the product is prepared without eggs, milk, butter, sour cream and other rich products, the roll has excellent taste, aroma and texture. But if you don’t fast or don’t mind the extra calories, you can place pieces on the surface of the roll before baking butter. They will give the product a delicious creamy taste.
In addition, the roll is prepared according to the charlotte principle, very quickly and simply. This is a baking option - one, two and done. Another undeniable plus of the recipe is that you can knead the dough, leave it in the refrigerator and bake the product the next day. It behaves well for 24 hours in the cold without losing its qualities. You can also freeze it in the freezer, and when you need to take it out, defrost it and bake homemade cakes.
Any fruits and berries can be used as filling depending on taste, seasonality and availability. Also, from the proposed dough you can bake not only a sweet roll, but also salty pastries with minced meat, cottage cheese and herbs, vegetables, etc. Thus, mix a double portion of dough and immediately bake a sweet and salty culinary masterpiece.
Ingredients:
1. Install the “cutting blade” attachment in a food processor and add flour, which you sift through a fine sieve. This will enrich it with oxygen and the baked goods will become more tender.
2. Pour vegetable oil into a food processor and add a pinch of salt.
3. Add drinking water to the processor.
4. Knead the elastic dough so that it does not stick to your hands and the walls of the dish.
5. Remove the dough from the processor and knead it with your hands. Now beat it, this will make the dough softer and more elastic.
6. To do this, take the dough in your hands, lift it up to head level and forcefully throw it onto the table. Do this 20-30 times. Wrap the dough in a bag and place it in the refrigerator for half an hour.
7. While the dough is chilling, make the filling. Wash the apples, dry them and remove the core with a special knife.
8. Grate on a coarse grater.
9. Wash, dry, remove seeds and cut the berries into medium-sized pieces.
10. Remove the dough from the refrigerator. Divide it into 3 equal parts and roll each very thinly with a rolling pin. The thinner the dough, the tastier the finished roll will be.
11. Place apple shavings, plum pieces on the rolled out dough, sprinkle the fruit with sugar and cinnamon powder. Fold the dough on three sides as shown in the photo.
12. Roll the dough into a log and place it, seam side down, onto a greased baking sheet. vegetable oil.
13. So that the roll has golden brown crust, lubricate it egg yolk, butter or vegetable oil.
14. Heat the oven to 180 degrees and bake the product for 25-30 minutes. Cool the finished lean apple-plum roll, cut into portions and serve with tea, coffee or a scoop of ice cream.
Watch also the video recipe on how to make lean strudel with apples.
Once again I’m preparing baked goods from Lenten dough, which has become a favorite in my family. This time I prepared two meatless rolls: with cinnamon and almonds. Both meatless rolls turned out wonderful.
To prepare lean rolls we will need:
Pour warm water (not hot) into a bowl, add salt, sugar, yeast. After a few minutes, when the yeast has dispersed, add vegetable oil, sifted flour and starch. Knead the dough.
Cover it with a towel and let it rise in a warm place for an hour.
For the filling, pre-fry the nuts and chop them (I ground them in a food processor to fine crumbs, but not to flour). Add sugar, flour, vegetable oil to the nuts, mix well.
Divide the dough into 2 parts.
Roll out one piece of dough into an oval on a table or board sprinkled with flour. Sprinkle with nut filling.
Fold the edges (so that the filling does not spill out).
Roll into a roll, pinch the seam.
Roll out the second part of the dough into an oval, grease it with vegetable oil, sprinkle with the prepared mixture of sugar and cinnamon or separately with sugar and cinnamon.
Just like in the first roll, wrap the edges, roll into a roll, pinch the seam.
Carefully place the rolls on a baking sheet lined with baking paper or greased with vegetable oil.
Grease the tops of the rolls with vegetable oil; the cinnamon rolls can be sprinkled with a little cinnamon and sugar. Allow the rolls to proof for 20-30 minutes. During this time they should increase in volume.
Bake the rolls in a preheated oven at 180 degrees. oven until golden brown.
Cover the finished rolls with a towel and wait until they cool completely, cut into pieces.
Here's a cross-section of the cinnamon roll:
Before cutting, I poured glaze over the almond rolls and sprinkled them with confectionery sprinkles.
The glaze is prepared like this:
3 tbsp. powdered sugar diluted with lemon juice to a thick paste. You will need about 1-2 tsp of lemon juice. Pour it into a bag, tie a knot, make a small hole and pour streams of it back and forth over the roll...
Immediately, before the glaze hardens, sprinkle the roll with confectionery sprinkles. Here's a cross-section of the roll:
Lenten rolls with almonds and cinnamon are ready. Enjoy your tea.
Stay fed and healthy)))
Lenten potato roll can be prepared not only during Lent. Delicious and easy to prepare, it will perfectly decorate lunch or dinner. I used mushrooms and vegetables as a lean filling.
Prepare the necessary products.
Peel the potatoes and boil until tender. At the end of cooking, add a little salt. Drain some of the water from the potatoes. Leave enough water to make a thick puree. Crush well hot potatoes pusher. 
Wash and peel carrots, onions and mushrooms.
Grate the carrots on a coarse grater. Finely chop the onion. Fry the onions and carrots in vegetable oil until half cooked. 
Add finely chopped mushrooms to the vegetables. Sprinkle with spices and salt. Fry everything for about 7-10 minutes over medium heat.
Add starch to potatoes. Stir well. Line a baking sheet with parchment paper. Place a rectangle of mashed potatoes on top of the paper with a height of about 0.7-1 cm.
Place mushrooms and vegetables on a layer of mashed potatoes. 
Roll the roll using your hands and folding the parchment paper. 
Grease the roll with vegetable oil and place in an oven preheated to 200 degrees for 20 minutes. 
Grease the finished roll again with vegetable oil and sprinkle with finely chopped herbs. Or, alternatively, you can sprinkle it with breadcrumbs or chopped nuts. Cut the roll with a sharp knife and serve. 
Lenten potato roll is delicious both hot and cold. 
Bon appetit!
